Fine grind continuum; numeral-based grind settings; smooth grind adjustment (no click, click, click settings); grind consistency more than adequate for espresso; manual on; off is automatic.

Coffee in doesn't = coffee out, as weighed; tapping top sometimes needed to coax beans from hopper to grinder; nozzle-to-filter aperture sprays grounds; ground bean container is rectangular, and espresso grounds love to stick to the inside grooves; no question the cache box loves static, but that's physics.

My Pavoni grinder was a demo/refurbished model with no adjustment necessary for fine espresso grounds (at about the 3.5 setting). The grinder "eats" about a gram or so of coffee each time, though, which required tapping the top to get the fine grounds into the ground coffee container. One solution: know the mass of the container + 7 or 14 grams coffee for single or double shots. I wouldn't recommend oily beans. About 10 seconds past second crack seemed just fine. Because the grinder ate coffee, you'd think it ought to be cleaned more often. Unfortunately, my Web-advice-inspired experiment using dried (uncooked) parboiled rice to clean the burrs caused the Pavoni to choke, then clatter after it was emptied, and then it simply wouldn't turn on. I'd emphatically advise others who'd contemplate cleaning the burrs using dried parboiled rice not to run those grains through at the espresso grind setting. Maybe it could work at setting 9 or French press, who knows? My Pavoni grinder's demise was simply avoidable and tragic.

Coffee Barn was fantastic.